Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1 cup milk
- 1 cup kunda (sweetened milk solids)
- 1 onion, sliced
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 2 bay leaves
- 4 cloves
- 4 green cardamom pods
- 1 cinnamon stick
- Salt to taste
- 1 tablespoon chopped coriander leaves
Special equipment needed: None
Step-by-step instructions:
1. Rinse the rice in water and soak it for 30 minutes.
2. In a pot, heat the ghee and add the cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Fry for a minute.
3. Add the sliced onions and fry until they turn golden brown.
4. Add the rice, salt, and water. Bring it to a boil.
5. Reduce the heat to low and cover the pot with a lid. Cook for 15 minutes.
6. In a separate pan, heat the milk and kunda. Stir until the kunda dissolves.
7. Once the rice is cooked, add the milk-kunda mixture to the pot.
8. Mix well and cook for another 5 minutes on low heat.
9. Garnish with chopped coriander leaves.
45 minutes
Temperature: Low heat
Serving size: 4
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 70g
Protein: 8g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- If you don't have kunda, you can use condensed milk instead.
Variations:
- You can add vegetables like peas, carrots, and potatoes to make it a vegetable pulao.
- You can add chicken or lamb to make it a non-vegetarian pulao.
Tips and tricks:
- Soaking the rice helps to cook it evenly.
- Use a heavy-bottomed pot to prevent burning.
- Fluff the rice with a fork after cooking to prevent it from sticking together.
Storage instructions:
- Store the leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pulao in a microwave or on a stovetop with a little bit of water.
Presentation ideas:
- Serve the pulao in a bowl or on a plate.
- Garnish with coriander leaves and serve with raita.
Garnishes:
- Chopped coriander leaves
Pairings:
- Raita, pickle, and papad
Suggested side dishes:
- Vegetable curry or chicken curry
Troubleshooting advice:
- If the rice is undercooked, add a little bit of water and cook for a few more minutes.
- If the rice is overcooked, add a little bit of milk and cook for a few more minutes.
Food safety advice:
- Make sure to wash your hands and utensils before cooking.
- Store the leftover pulao in the refrigerator and reheat it properly before consuming.
Food history:
- Kunda pulao is a traditional dish from the Indian state of Uttar Pradesh.
Flavor profiles:
- Sweet, savory, and aromatic
Serving suggestions:
- Serve hot with raita and pickle.
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Region: Indian